Dress coon carefully so as not to leave any clinging Remove scent glands, kernels under legs Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hrs Trim off all but a thin layer of fat and any discolored spots Wash well in lukewarm water Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife Put into 3-qt kettle, add water, salt and pepper

Heat to boiling, then reduce heat to simmering, cover and cook until tender -from 1 to 2 hrs depending on age of animal Meanwhile prepare Dressing Pour dressing into a casserole Lay coon over top and press down into dressing Cover and bake until coon is tender, 45 minutes to 1 hr. Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing A tart vegetable such as sauerkraut, sweet sour red cabbage or pickled beets are a good accompaniment